Scalloped Potatoes
These rich and creamy scalloped potatoes are the perfect comfort food side dish to pair with your holiday meal or any weeknight dinner!
Servings: 9 cups
Ingredients
- 3 lbs Yukon gold potatoes (6 to 8 medium potatoes)* $3.59
- 6 1/2 tsp salt, divided $0.18
- 5 Tbsp salted butter* $0.70
- 5 Tbsp All-purpose flour* $0.04
- 2 cups milk* $0.50
- 1 cup chicken broth* $0.16
- 1/4 tsp black pepper, freshly ground $0.01
- 1/4 tsp onion powder $0.03
- 1/4 tsp garlic powder $0.03
- 1 pinch nutmeg $0.01
- 1 pinch cayenne pepper $0.01
Instructions
- Place a rack in the center of your oven and preheat to 350°F. Grease a 9x9 casserole dish. Fill a large pot with a gallon of water and add 6 teaspoons (2 tablespoons) of salt. Peel and slice potatoes 1/4 inch thick, add to the salted water, and boil for five minutes. Strain the potatoes.
- Mix the milk and chicken stock in a microwave-safe dish and warm the liquid until it's barely steaming. Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, constantly stirring, until the paste begins to bubble.
- Add the hot milk and chicken stock mixture, stirring as the sauce thickens. Bring it to a boil.
- Add the remaining 1/2 teaspoon of salt, black pepper, garlic powder, onion powder, nutmeg, and cayenne pepper. Lower the heat, and cook the milk sauce for two minutes more. Remove from the heat.
- Layer half of the potatoes in the pan and cover with half of the sauce.
- Repeat the layering process for the final layer.
- Spread the sauce on top of the potatoes in an even layer, from edge to edge. Cover the dish with aluminum and bake for 30 minutes.
- Remove the aluminum and bake for an additional 30 minutes, or until the potatoes are bubbly and golden brown and a knife inserted into the potatoes meets no resistance. Cool for 15 minutes before serving.
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Notes
*Substitute Yukon Gold potatoes with red potatoes or russet potatoes.
*Substitute butter with cooking oil or vegan butter.
*If you can't do flour, add the milk to the pan and warm it while you dissolve 2 tablespoons of cornstarch in the chicken stock. Next, add the chicken stock to the milk and bring it to a boil for one minute as you stir constantly. Then add the seasonings.
*Use whole milk, as the less fat you have in the dairy, the more likely the sauce will break or become grainy. If you prefer a dairy-free sauce, substitute the milk with full-fat coconut milk.
* Substitute chicken stock with vegetable broth if you prefer.
Nutrition
Serving: 1cup | Calories: 223kcal | Carbohydrates: 32g | Protein: 6g | Fat: 8g | Sodium: 1856mg | Fiber: 3g